Crab Fettuccine Rose

This recipe is based on one from Nadia G., who used to have a show on the food network called “Bitchin Kitchen”. It was awesome! I’ve only modified it slightly; taken some ingredients out and add more of others. Her recipe had you cooking and shelling 2 crabs. No thank you, I’ll just buy good lump crab meat. Plus I don’t remember what type of crab she was using. I prefer Dungeness or King myself, it’s the best. Also instead of using fettuccine I use egg noodles, I like the wider noodle; but you can use fettuccine as it does work well with this recipe. Enjoy!

Crab Fettuccine Rose

1 or so cups good lump crab meat

Fettuccine or egg noodles, enough for 4 people

2 Tbsp unsalted butter

6-8 cloves of garlic, finely minced

1 Tsp crushed red chili flakes

2 cups tomatoes, small ones like cherry or plumb, cut in 1/2

pinch of sea salt

1/2 Tsp black pepper

1 Tsp brown sugar

2 cups half-and-half

1 cup freshly grated Parmesan

Directions

Put a pot of salted water on to boil and cook the noodles until aldente.

In a pan, I like to use my Le Creuset Braiser, melt the butter over medium heat. Sauté the garlic and child flakes until the garlic is golden and fragrant, about 2 minutes. Add the tomatoes, sea salt, brown sugar and pepper. Sauté until the tomatoes begin to create a light sauce, about 8 minutes. Add the half-and-half and bring to a boil. As soon as it comes to a boil throw in the crab meat and the cheese. Let simmer for about 2 minutes. Using tongs, mix the noodles and the sauce. It’s ready to serve.